Wednesday, October 26, 2011

Poached Pears

Fun Pear Fact: "In ancient Greece, pears were used to treat nausea."

"Pears are less allergenic than many other fruits, and pear juice is therefore sometimes used as the first juice introduced to infants. However, caution is recommended for all fruit juice consumption by infants as studies have suggested a link between excessive fruit juice consumption and reduced nutrient intake as well as a tendency towards obesity. Pears are low in salicylates and benzoates and are therefore recommended in exclusion diets for allergy sufferers."

"Pears are consumed fresh, canned, as juice, and dried. The juice can also be used in jellies and jams, usually in combination with other fruits or berries. Fermented pear juice is called perry or pear cider."

"Pears ripen at room temperature. They will ripen faster if placed next to bananas in a fruit bowl. Refrigeration will slow further ripening. Pear Bureau Northwest offers tips on ripening and judging ripeness: Although the skin on Bartlett pears changes from green to yellow as they ripen, most varieties show little color change as they ripen. Because pears ripen from the inside out, the best way to judge ripeness is to "Check the Neck." To Check the Neck for ripeness, apply gentle thumb pressure to the neck, or stem end of the pear. If it yields to gentle pressure, then the pear is ripe, sweet, and juicy. If it is firm, leave pear at room temperature and Check the Neck daily for ripeness."

Recipe For Poached Pears ~ 1 cup orange juice 1/4 cup apple juice 1 tsp ground cinnamon 1 tsp ground nutmeg 4 whole pears 1/2 cup fresh raspberries 2 tbsp orange zest

"In a small bowl, combine the juices, cinnamon and nutmeg. Stir to mix evenly. Peel the pears and leave the stems. Remove the core from the bottom of the pear. Place in a shallow pan. Add the juice mixture to the pan and set over medium heat. Simmer for about 30 minutes, turning frequently. Don’t boil. Transfer the pears to individual serving plates. Garnish with raspberries and orange zest and serve immediately."

Text Credits: Wikipedia The Grill Sergeants
Image Credits: Wikipedia The Grill Chefs

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